Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus)
The kinetics of drying of frozen oyster mushrooms (Pleurotus ostreatus) was evaluated. Air temperatures of 50 C, 60 C and 70 C, at 2 m/s and 5% relative humidity, were used for drying experiments. In this work, we studied different mathematical models representing mushroom drying kinetics in order...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Universidad de Puebla, México
2018
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=68549771002 http://hdl.handle.net/20.500.12123/4114 |
| _version_ | 1855035263549440000 |
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| author | Ohaco Dominguez, Elizabeth Haydee Valiente, Liliana Ichiyama, Beatriz De Michelis, Antonio |
| author_browse | De Michelis, Antonio Ichiyama, Beatriz Ohaco Dominguez, Elizabeth Haydee Valiente, Liliana |
| author_facet | Ohaco Dominguez, Elizabeth Haydee Valiente, Liliana Ichiyama, Beatriz De Michelis, Antonio |
| author_sort | Ohaco Dominguez, Elizabeth Haydee |
| collection | INTA Digital |
| description | The kinetics of drying of frozen oyster mushrooms (Pleurotus ostreatus) was evaluated. Air temperatures of 50 C, 60 C and 70 C, at 2 m/s and 5% relative humidity, were used for drying experiments. In this work, we studied different mathematical models representing mushroom drying kinetics in order to select the best model for drying curves. Statistics used for comparison and selection of models were based on residual standard error and Akaike’s information criterion. From all models evaluated, Page was selected as the best model on the basis of its simplicity and good fit of experimental data. The effective diffusivity coefficient (Deff) and the activation energy (Ea) were calculated for working conditions. The Deff ranged from 6.64 x 10-10 to 1.024 x 10-8 m2 /s for the temperature range studied. The Ea for the diffusion water was 23.02 kJ/mol. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4114 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Universidad de Puebla, México |
| publisherStr | Universidad de Puebla, México |
| record_format | dspace |
| spelling | INTA41142018-12-19T13:41:58Z Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) Ohaco Dominguez, Elizabeth Haydee Valiente, Liliana Ichiyama, Beatriz De Michelis, Antonio Setas Comestibles Pleurotus ostreatus Secado Productos Congelados Edible Fungi Drying Frozen Products Gírgolas The kinetics of drying of frozen oyster mushrooms (Pleurotus ostreatus) was evaluated. Air temperatures of 50 C, 60 C and 70 C, at 2 m/s and 5% relative humidity, were used for drying experiments. In this work, we studied different mathematical models representing mushroom drying kinetics in order to select the best model for drying curves. Statistics used for comparison and selection of models were based on residual standard error and Akaike’s information criterion. From all models evaluated, Page was selected as the best model on the basis of its simplicity and good fit of experimental data. The effective diffusivity coefficient (Deff) and the activation energy (Ea) were calculated for working conditions. The Deff ranged from 6.64 x 10-10 to 1.024 x 10-8 m2 /s for the temperature range studied. The Ea for the diffusion water was 23.02 kJ/mol. Se evaluó el secado de gírgolas (Pleurotus ostreatus) previamente congeladas, bajo las siguientes condiciones experimentales: temperaturas de 50 C, 60 C y 70 C; velocidad de aire de 2 m/s; y 5% de humedad relativa. El objetivo de este trabajo fue estudiar distintos modelos matemáticos que representen la variación del contenido de humedad de los hongos para seleccionar aquel que mejor se ajuste a los datos experimentales. El error estándar residual y la función de información de Akaike fueron los dos estadísticos utilizados como criterio de bondad de ajuste para la selección y comparación de modelos. De todos los modelos evaluados, Page es el más apropiado por su simplicidad y ajuste a los datos experimentales. El coeficiente de difusividad efectiva (Deff) y la energía de activación (Ea) fueron calculados para las condiciones del trabajo. El Deff varió entre 6.64 x 10-10 y 1.024 x 10-8 m2/s en las temperaturas estudiadas y la Ea obtenida fue de 23.02 kJ/mol. EEA Bariloche Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina Fil: Valiente, Liliana. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina Fil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-12-19T13:34:34Z 2018-12-19T13:34:34Z 2016-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.redalyc.org/articulo.oa?id=68549771002 http://hdl.handle.net/20.500.12123/4114 1534-2581 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Universidad de Puebla, México Micologia Aplicada International 28 (2) : 17-28 (July 2016) |
| spellingShingle | Setas Comestibles Pleurotus ostreatus Secado Productos Congelados Edible Fungi Drying Frozen Products Gírgolas Ohaco Dominguez, Elizabeth Haydee Valiente, Liliana Ichiyama, Beatriz De Michelis, Antonio Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) |
| title | Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) |
| title_full | Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) |
| title_fullStr | Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) |
| title_full_unstemmed | Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) |
| title_short | Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus) |
| title_sort | drying kinetics of frozen oyster mushrooms pleurotus ostreatus |
| topic | Setas Comestibles Pleurotus ostreatus Secado Productos Congelados Edible Fungi Drying Frozen Products Gírgolas |
| url | https://www.redalyc.org/articulo.oa?id=68549771002 http://hdl.handle.net/20.500.12123/4114 |
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